Brush some olive oil and rub some garlic over a thinly sliced french bread baguette and toast it. I did this last christmas and everyone loved that spread.

Diane

Sounded nice on paper but doesn't taste nearly as good as I'd hoped it would.

Don't tell me this :(( I was going to make it within the next few days.

I think I have seen on other threads that some people really love this spread and others don't particularly care for it. Must be a matter of taste. I hope I like mine more than you like yours!

Ann

I made about 12 quarts of roasted pepper spread. I also used roasted garlic and roasted onions. Everything was pureed and I even added some balsamic vinegar. It goes great as a pasta sauce, and a spread on crusty bread, as a 'tomatoless' pizza, and also added to meatloaf, and many other dishes. Mine was based on the recipe, but I also used rosemary in mine as well as a few other herbs.

My family enjoys it on hamburgers, hot dogs, chicken and pizza.

Maybe it's the aftertaste of the basil that puts you off?

It makes a pretty good pasta sauce.

I like it as an appetizer with cream cheese and crackers.

I like my red pepper jam with Ritz type crackers and cream cheese. I did make the red pepper spread last year, but I did not care for it. Suppose I was comparing it to my pepper jam. As Ken said, it would be good on crusty bread with a dab of olive oil.